Chicken Egg Roll in a Bowl with vegetables makes an amazingly flavorful and nutritious meal! Marinated chicken is stir fried with cabbage, onions, carrots, zucchini, and more for an amazing deconstructed egg roll experience.
Have you ever had an egg roll in a bowl??
If not, don’t worry…it’s simple – imagine your favorite egg roll filling without the crispy fried exterior… in a massive quantity… in a bowl. Boom! That’s an egg roll in a bowl!
Also known as a deconstructed egg roll, or egg roll bowl.
What Is In Egg Roll Filling?:
What exactly is egg roll filling?
Most commonly, egg rolls are filled with a mix of sautéed cabbage, onion, pork, garlic, green onion, ginger, which is seasoned with soy sauce and sesame oil.
There are many, many ways to make egg roll in a bowl (or egg roll bowls), including various options for animal protein and vegetables.
My personal favorite ways of enjoying a deconstructed egg roll situation is marinating chicken thighs to basically make a chicken stir fry with cabbage. I also enjoy using ground turkey for Ground Turkey Egg Roll Bowls, but this chicken version is my current jam!
Egg Roll in a Bowl Ingredients:
For this recipe, I use chicken thighs that I have marinated in coconut aminos, rice vinegar, and garlic powder. It tastes remarkably similar to the Paleo Chicken Adobo recipe I posted recently.
I stir fry up said chicken thighs with cabbage, onion, carrots, zucchini, garlic, ginger, green onion, cumin and coconut aminos. This concoction is remarkably similar to (okay, it’s the same as) the Cabbage Stir Fry I posted recently.
Combining forces, we’re left with an incredibly flavorful meal that, regardless of what you call it, is an incredible dining experience.
How to Make Egg Roll in a Bowl:
Marinate the Chicken:
Chop the chicken thighs into bite-sized pieces and transfer them to a zip lock plastic bag along with the ingredients for the marinade. Seal it up, shake it all around and refrigerate at least 20 minutes (ideally overnight).
Stir Fry the Chicken and Vegetables:
Add the avocado oil to a large skillet with a deep lip and heat over medium-high. Add the onion and sauté, stirring occasionally, until onion has softened and begins to turn translucent, about 8 minutes. Stir in the chopped cabbage to the skillet – this will likely overflow the skillet at first. Stir as best you can, then cover. Cook until cabbage has wilted and begins cooking down, stirring occasionally, about 3 to 5 minutes.
Remove the cover and add the remaining ingredients, and stir well. Continue cooking until cabbage begins turning golden-brown around the edges and begins sticking to the skillet, about 5 to 8 minutes.
Push the cabbage stir fry off to one side of the skillet and add the chopped chicken (including the marinade). Allow the chicken to brown undisturbed for 3 to 4 minutes before stirring it into the rest of the stir fry. Continue cooking, stirring frequently, until the chicken is cooked through, about 5 minutes more.
Serve in big bowls with a sprinkle of sesame seeds, and enjoy!
More Amazing Bowl Recipes:
- Teriyaki Salmon Bowls
- Roasted Vegetable Rice Bowls with Jammy Egg and Pesto
- Turmeric Ginger Ground Turkey Bowls
- Spaghetti Squash Burrito Bowls
- Salmon Poke Bowls with Crab Salad
- Ground Turkey Bowls with Mushrooms and Cabbage Rice
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Chicken Egg Roll in a Bowl
Ingredients
Chicken & Marinade:
- 2 lbs boneless skinless chicken thighs
- 4 cloves garlic or 2 tsp garlic powder
- 1/2 cup coconut aminos or liquid aminos
- ⅓ cup rice vinegar
Stir Fry:
- 3 Tbsp avocado oil
- ½ large yellow onion
- 1 head cabbage
- 3 cloves garlic
- 1 Tbsp fresh ginger peeled and grated
- ½ tsp ground cumin
- 3 Tbsp coconut aminos or liquid aminos
- 2 carrots chopped
- 1 medium zucchini chopped
- 3 green onions chopped
- 1 Tbsp sesame seeds for serving
Instructions
- Chop the chicken thighs into bite-sized pieces and transfer them to a zip lock plastic bag along with the ingredients for the marinade. Seal it up, shake it all around and refrigerate at least 20 minutes (ideally overnight).
- Add the avocado oil to a large skillet with a deep lip and heat over medium-high. Add the onion and sauté, stirring occasionally, until onion has softened and begins to turn translucent, about 8 minutes. Stir in the chopped cabbage to the skillet - this will likely overflow the skillet at first. Stir as best you can, then cover. Cook until cabbage has wilted and begins cooking down, stirring occasionally, about 3 to 5 minutes.
- Remove the cover and add the remaining ingredients except for the zucchini, and stir well. Continue cooking until cabbage begins turning golden-brown around the edges and begins sticking to the skillet, about 5 to 8 minutes.
- Push the cabbage stir fry off to one side of the skillet and add the chopped chicken (including the marinade). Allow the chicken to brown undisturbed for 3 to 4 minutes before stirring it into the rest of the stir fry. Add the chopped zucchini. Continue cooking, stirring frequently, until the chicken is cooked through, much of the liquid has burned off, and zucchini is tender, about 5 to 8 minutes more.
- Serve in big bowls with a sprinkle of sesame seeds, and enjoy!
Nutrition
